Shellfish Free Stuffed Baked Apples with Oat Crumble
Warm, caramelized baked apples filled with a buttery oat crumble are the kind of dessert that makes a whole kitchen smell incredible. Firm varieties like Honeycrisp or Braeburn hold their shape beautifully in the oven, turning tender and jammy while the crumble topping goes golden and crisp. Maple syrup does double duty here — brushed into the apple cavity and worked right into the oat mixture — so every bite carries a deep, natural sweetness without anything fussy. A pinch of Ceylon cinnamon adds warmth that feels a little more refined than the standard spice-rack swap. The optional finish of fresh ricotta and a drizzle of honey takes it from cozy weeknight treat to something genuinely dinner-party worthy. Best of all, every ingredient on this list is straightforwardly wholesome, so there's zero need to scan labels for hidden seafood derivatives or cross-contact concerns that can sneak into packaged desserts. It's the kind of recipe you'll come back to all through apple season.
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Learn more →Ingredients
4 servings
For the apples
- 4 large firm baking apples (such as honeycrisp or braeburn)
- 1 tbsp unsalted butter, melted
- 1 tbsp maple syrup
For the crumble
- ½ cup rolled oats
- 2 tbsp unsalted butter, cold and cut into small pieces
- 2 tbsp maple syrup
- ¼ tsp ground ceylon cinnamon
- 1 pinch salt
For baking
- ¼ cup water
For serving
- ½ cup fresh ricotta, for serving (optional)
- 1 tbsp honey, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Using a melon baller or small spoon, core each apple from the top, removing the seeds and creating a cavity about 1 inch wide and 1½ inches deep, leaving the base intact so the filling stays in place.
- 2
Stir together the 1 tbsp melted butter and 1 tbsp maple syrup in a small bowl. Brush the inside of each apple cavity and the cut top edges with the mixture.
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